BrownieCheesecake

I was inspired by all the colorful desserts I’ve seen lately on Pinterest and all the foodie blogs, so I thought this might be something fun to try and a good excuse to spend some time in the kitchen with my little chef. If it turned out, I was planning on doing it in red, white, and blue for the Fourth of July, but you could do it in any colors you like. I’m thinking Super Bowl, World Cup, parties, holidays…

I’ll admit that we used a box recipe for the brownie portion. I wanted it to get baking while we separated the eggs for the cheesecake at a leisurely pace. Simply make your favorite brownie recipe and put it in a springform pan for best results. We used a triple chocolate fudge chunk, but any kind will work.

Preheat oven to 325 degrees. Beat egg yolks with electric mixer until thick and pale. Add sour cream, flour, salt, 3/4 cup sugar and vanilla and beat until well blended. (This is where I add in about a tablespoon of lemon zest but it’s not in the original recipe) Add cream cheese and beat until smooth (takes about 5 minutes).

Fold into the cream cheese mixture in a big bowl.
Divide about a cup of the mixture into separate bowls. Add a few drops of food coloring or a bit of food coloring gel. If you want a true red, you are best off using the concentrated stuff.

Adele, you are the cutest chef ever! I’m sure it tastes delicious. I’m working with a restaurant customer right now and they could probably sell a lot of your wonderful dessert. Love the organizing grandma